JP2005087147A - Discoloration inhibitor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a discoloration inhibitor capable of significantly retarding the discoloration of pigments, especially natural pigments and safe to human body. <P>SOLUTION: An extract of Apocynum venetum L is used as an active component of the discoloration inhibitor. The discoloration of a pigment or a composition containing a pigment is inhibited by using the pigment or the pigment-containing composition in combination with the Apocynum venetum extract. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a fading inhibiting agent and a fading inhibiting method. More specifically, the present invention relates to a fading inhibiting agent and a fading inhibiting method useful for preventing fading due to light, particularly in products containing natural pigments, particularly pigment preparations and foods and drinks.

  Conventionally, synthetic pigments and natural pigments have been widely used for coloring foods and drinks, and in recent years, natural pigments have been increasingly used especially from their safe and healthy images.

  However, natural dyes are generally unstable compared to synthetic dyes and tend to fade or discolor relatively easily under the influence of, for example, light, oxygen or heat. For this reason, foods, beverages, cosmetics, quasi drugs and pharmaceutical products containing these natural pigments gradually fade or discolor under the influence of heat and light at each stage of production, distribution and storage, It includes the problem that the commercial value is significantly reduced. In particular, with the recent popularization of beverages in transparent containers such as PET bottles and the trend toward lower coloration of products, there is a need for pigments (light-resistant pigments) that are less likely to fade even when exposed to fluorescent lamps in the product display or sunlight in the field. ing.

  For this reason, conventionally, many proposals have been made regarding methods for preventing discoloration and fading of unstable pigments. For example, rutin (for example, see Patent Document 1), rosemary or sage extract (for example, see Patent Document 2), morin (for example, see Patent Document 3), caffeic acid or chlorogenic acid ( For example, see Patent Document 4) and the like have been proposed as dye fading inhibitors.

  However, various problems have been pointed out in the conventionally proposed fading inhibitor as described above. For example, flavonols such as rutin are difficult to use because of their low solubility in water, and complicated glycoside adjustment operations are necessary to improve the flavonols. In addition, other anti-fading agents also have a certain color or fragrance due to the raw material, so that the conventional anti-fading technology has given some results, such as restrictions on the amount added and application. However, it was not always satisfactory.

On the other hand, recently, the bioactivity of Rafu Hemp (Asteraceae, Scientific name: Apocynum venetum L) has been attracting attention, and the flavonoids (isoquercitrin, epicatechin, hyperoside, etc.) in its leaf extract have anti-manic activity (For example, refer to Non-Patent Document 1 and Patent Document 5), rutin, catechin, glutamic acid and flavonoids have α-glucosidase inhibitory activity (for example, refer to Patent Document 6), flavonoids (epicatechin, isoquer) 15 types including citrine and the like) and D-galactosamine / lipopolysaccharide-induced liver dysfunction protective action (see, for example, Non-Patent Document 2) or phenylpropanoid-substituted flavan-3-ols with D-galactosamine / tumor necrosis Have liver protective action against factor α-induced cell death (see, for example, Non-Patent Document 3), Flavo Radical scavenging action on nonoids (isoquercitrin, quercitrin, apocynins) (for example, see Non-Patent Document 4), and lipid peroxidation inhibitory action on flavonoids (hyperoside, isoquercitrin) (for example, Non-Patent Document 5). In addition, Rafu hemp tea (water extract) has a cholesterol-lowering action (see, for example, Patent Document 7), and an action to improve hypercholesterolemia / arteriosclerosis (for example, Non-Patent Document 4). It is reported that there is a reference). In addition, it has been reported that the rafu extract contains epicatechin- (4β-8) -epicatechin as a component that exhibits the strongest antioxidant action (peroxynitrite scavenging action) (for example, (See Non-Patent Document 6)
However, conventionally, it has not been known that Rafu hemp extract has an excellent anti-fading effect. Among the above-mentioned documents, there is a document that states that Rafu hemp extract contains an antioxidant component, but in the food industry, the properties that the antioxidant effect and the fading inhibiting effect are uniquely related. It is a well known fact. For example, it is a well-known fact that vitamin C, which is well known as an antioxidant, promotes fading of anthocyanin-based natural pigments (see, for example, Patent Document 9 and Non-Patent Document 7). Moreover, it is known that hamamelitannin has a fading preventing action although it has no antioxidant action (see, for example, Patent Document 10).
Japanese Unexamined Patent Publication No. 3-77880 JP-A-57-102955 Japanese Patent Laid-Open No. 54-52740 JP 58-065761 JP 2002-201139 A Japanese Patent Laid-Open No. 2002-163795 Japanese Patent Laid-Open No. 9-224623 Japanese Patent Laid-Open No. 2002-163795 JP 62-003775 A Japanese Patent Laid-Open No. 06-207172 Veronika Butterweck, Sansei Nishibe ,; Biol Pharm Bull., 24 (2001), p.848-851 Quangbo Xiong, Wenzhe Fan; Plant Med., 66 (2000) p.127-133 Wenzhe Fan, Yasuhiro Tezuka ,; Chem Pharm Bull, 47 (1999), p.1049-1050 Yukio Hattori, Food Style 21, 6 (2002), pp.81-86 Sansei Nishibe, Michiko Murai, Nat Med., 48 (1994), pp.322-323 Takao Yokozawa, Yoshiki Kashiwada, Biol Pharm Bull., 25 (2002), p.748-752 "Natural Colorant Handbook", Korin Co., Ltd. (1979) pp.277,288-289,299

  An object of the present invention is to provide a fading inhibiting agent capable of significantly suppressing fading of pigments, particularly natural pigments. Specifically, the first object of the present invention is to provide a fading inhibitor that is highly safe and water-soluble and can be suitably used for foods and the like. The second object is to provide a fading inhibiting agent that is effective against a fading phenomenon that occurs particularly under the influence of light.

  Another object of the present invention is to provide colored products, in particular pigment preparations and foods and drinks, in which fading of pigments, particularly natural pigments, is significantly suppressed. Furthermore, the present invention provides a fading inhibiting method capable of significantly inhibiting fading of pigments, particularly natural pigments.

  The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems, and as a result, the rafu hemp extract has been found to be capable of suppressing fading of natural pigments such as anthocyanin pigments and carotenoid pigments, and its superiority. The fading suppression effect is not dependent on each of the various flavonoids contained in the Rafu hemp extract, but is a unique effect obtained by using an extract containing these and other trace components as they are. It was confirmed. The present invention has been completed based on such findings.

That is, this invention is a discoloration inhibitor characterized by containing the Rafu hemp extract listed in the following (1)-(4) as an active ingredient.
(1) A discoloration inhibitor for pigments containing Rafu hemp extract as an active ingredient.
(2) The dye fading suppressant according to (1), wherein the target dye for suppression of fading is a natural dye.
(3) The dye fading inhibitor according to (1) or (2), wherein the target dye for inhibiting fading is an anthocyanin dye, flavonoid dye, or carotenoid dye.
(4) The dye fading inhibitor according to any one of (1) to (3), which is a fading inhibitor against light irradiation.

Furthermore, the present invention is a colored product containing the fading inhibitor described in any one of (1) to (3) described below.
(5) A pigment preparation containing the fading inhibitor described in any one of (1) to (3) above.
(6) The pigment preparation described in (5) above, which is a natural pigment formulation.
(7) The dye preparation described in (5) or (6) above, which is a dye preparation of an anthocyanin dye, flavonoid dye or carotenoid dye.
(8) A colored food or drink containing the fading inhibitor described in any one of (1) to (3) above, wherein fading is suppressed.
(9) A colored food or drink with suppressed fading as described in (8) above, which is colored with a natural pigment.
(10) A colored food or drink with suppressed fading as described in (9) above, which is colored with an anthocyanin pigment, flavonoid pigment or carotenoid pigment.

Furthermore, this invention is the fading suppression method hung up below.
(11) A method for suppressing discoloration of a dye or a composition containing a dye, wherein the dye or a composition containing the dye is allowed to coexist with a Rafu hemp extract.
(12) The fading suppression method according to (11), wherein the pigment to be subjected to fading suppression is a natural pigment.
(13) The method for inhibiting fading according to (11) or (12), wherein the pigment to be inhibited from fading is an anthocyanin pigment, flavonoid pigment or carotenoid pigment.
(14) The dye fading suppression method according to any one of (11) to (13), which is a fading suppression method for light irradiation.

The present invention is described in detail below.
(I) Fading inhibitor The fading inhibitor of the present invention is characterized by containing an extract of Rafu hemp as an active ingredient.

  Here, Rafuma (scientific name: Apocynum venetum L) is a perennial lodging plant belonging to the oleander family. It is also called Bashi-kurumon, Red Linen, or Sawa Urushi Line, and the ones with tea leaves are called Oolong Tea or Okicha. Rafu hemp may be the whole plant body or a part of the plant body such as leaves, flowers, stems, seeds and roots, but is preferably a part containing leaves or leaves.

  The rabu hemp (preferably leaves) used for extraction may be freshly collected, dried, or roasted, but is preferably dried.

  The solvent used for the extraction of Rafu hemp is not particularly limited and may be water, polar organic solvent or nonpolar organic solvent, but preferably water, polar organic solvent or a mixture thereof (hydrous Polar organic solvent). Here, as the polar organic solvent, lower alcohols having 1 to 6 carbon atoms, preferably 1 to 3 carbon atoms such as methanol, ethanol, propanol, isopropanol and butanol; polyhydric alcohols such as glycerin, propylene glycol and polyethylene glycol; or Acetone, ethyl acetate, methyl acetate and the like can be exemplified. The extraction solvent is preferably water, a lower alcohol and a mixture thereof (hydrous alcohol), more preferably water, ethanol and a mixture thereof (hydrous ethanol). In addition, the content ratio of alcohol (ethanol) in the solution in the case of using hydrous alcohol, particularly hydrous ethanol is not limited, but is preferably 10 to 90% by volume, preferably 10 to 60% by volume, more preferably Can exemplify a range of 20 to 40% by volume.

  As the extraction method, generally used methods can be widely adopted. Although not limited, for example, a method of immersing the above-mentioned Rafu hemp in an extraction solvent (immersion method) or a method of adding Rafu hemp into the extraction solvent and refluxing while heating (heating reflux method) can be exemplified. . In addition, in the case of the immersion method, any of heating (heating, high temperature), room temperature or cooling (low temperature) conditions may be used, either immersion in a stationary state or immersion with stirring. Good.

  The extract obtained by such extraction operation is subjected to various solid-liquid separation means, and a residue (insoluble solid content) insoluble in the solvent is removed. Here, various solid-liquid separation means such as decantation, filtration, centrifugal separation or pressing can be used as the solid-liquid separation means. The extract (filtrate, supernatant, compressed solution) thus obtained can be used as it is, or further diluted with a polar organic solvent such as water, ethanol or a mixture thereof. Also, the extraction solvent is distilled off and partially concentrated or dried (including reduced-pressure drying, freeze-drying, spray drying, etc.) to give a paste (or extract viscous product) or powder (or extract dried product) Can also be used. Further, after the extract is concentrated or dried, the concentrate or the dried product may be further purified by washing with an insoluble solvent, or may be used with a suitable solvent (preferably polar such as water or ethanol). It may be used by dissolving or suspending in an organic solvent or a mixture thereof.

  In addition, the extract may be subjected to purification treatment for the purpose of deodorization or decoloration after being concentrated or dried as necessary. Such a purification method is not particularly limited and can be carried out by arbitrarily combining conventional purification methods. Specifically, various resin treatment methods (adsorption method, ion exchange method, gel filtration method, etc.), Examples include supercritical extraction methods, membrane treatment methods (ultrafiltration membrane treatment methods, reverse osmosis membrane treatment methods, ion exchange membrane treatment methods, etc.), solvent fractionation methods, activated carbon treatment methods, and the like.

  The discoloration inhibitor of the present invention contains the aforementioned rabu hemp extract, preferably rabu hemp leaf extract (regardless of the extract itself, its concentrate, dried solid or purified product). What is necessary is just to consist of these extracts, but you may contain a diluent, a support | carrier, or another additive as components other than the said extract.

  The diluent or carrier is not particularly limited as long as it does not interfere with the effects of the present invention. For example, sugars such as sucrose, glucose, dextrin, starches, cyclodextrins, trehalose, lactose, maltose, starch syrup, and liquid sugar Alcohols such as ethanol, propylene glycol and glycerin; sugar alcohols such as sorbitol, mannitol, xylitol, erythritol and maltitol; polysaccharides such as gum arabic, xanthan gum, carrageenan, guar gum and gellan gum; and water. Examples of the additive include antioxidants, auxiliaries such as chelating agents, fragrances, spice extracts, preservatives, and the like.

  When preparing a fading inhibitor using these diluents, carriers, or additives for convenience in use, the Rafu hemp extract (converted as a dry solid) is contained in 100% by weight of the fading inhibitor. It is desirable to prepare such that it is contained in a proportion of 0.01 to 50% by weight, preferably 0.1 to 30% by weight in terms of solid.

  In addition, as an antioxidant used as an additive here, what is used as a food additive can be illustrated widely. For example, but not limited to, ascorbic acids such as L-ascorbic acid and its salts; ascorbic acid esters such as ascorbic acid stearate or ascorbyl palmitate; erythorbic acid and its salts (eg sodium erythorbate) Erythorbic acids; sulfites such as sodium sulfite, sodium hyposulfite, sodium pyrosulfite or potassium pyrosulfite; tocopherols such as α-tocopherol and mixed tocopherol; dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), etc .; ethylenediamine tetra Ethylenediaminetetraacetic acids such as disodium calcium acetate and disodium ethylenediaminetetraacetate; gallic acids such as gallic acid and propyl gallate; , Aspergillus terreus extract, licorice oily extract, edible canna extract, glove extract, essential oil removing fennel extract, horseradish extract, sage extract, seri extract, tea extract, tempeh extract, dokudami extract , Raw coffee bean extract, sunflower seed extract, pimenta extract, grape seed extract, blueberry leaf extract, propolis extract, hego ginkgo biloba extract, pepper extract, spinach extract, bayberry extract, eucalyptus Extracts of various plants such as leaf extract, gentian root extract, rutin (extract) (red bean whole plant, enju, buckwheat whole plant extract), rosemary extract, clove extract, apple extract, etc. Enzyme-treated rutin, quercetin, rutin enzyme degradation product (isoquercitrin), enzyme-treated isoquercitrin, enzyme degradation Ngo extract, sesame extract, rapeseed extract, rice bran oil extract, rice bran enzymatic decomposition product, can be mentioned gallic acid and its esters. Preferably, plant extracts such as bayberry extract, rutin (extract), green coffee bean extract, rosemary extract; enzyme-treated rutin, rutin enzyme degradation product (isoquercitrin), enzyme-treated isoquercitrin, etc. Can be mentioned. In addition, when the pigment | dye of the object to suppress discoloration is an anthocyanin type pigment | dye, it is preferable to use things other than ascorbic acids among the said antioxidant.

  When using an antioxidant, the proportion of the antioxidant blended in 100% by weight of the color fading inhibitor is not limited. For example, when using enzyme-treated isoquercitrin, 0.01 to 50% by weight, Preferably 0.1-30 weight% can be mentioned. Other antioxidants can be used in accordance with this.

  The form of the color fading inhibitor of the present invention is not particularly limited, and may be, for example, a solid form such as a powder, granule, or tablet; a solution such as a liquid or emulsion; or a semisolid such as a paste Can be prepared in any form.

  The dyes targeted by the fading inhibitor of the present invention include a wide range of dyes regardless of whether they are synthetic dyes or natural dyes.

  Synthetic pigments include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green Tar pigments such as No. 3; natural pigment derivatives such as norbixin Na · K, copper chlorophyll, copper chlorophyllin Na and iron chlorophyllin Na; and β-carotene, riboflavin, riboflavin butyrate, riboflavin 5′-phosphate Na, and orange B, Citra thread No. 2. Synthetic coloring such as synthetic natural pigments such as 2, quinoline yellow, red 2G, patent blue V, green S, brilliant black BN, black PN, brown FK, brown HT, resol rubin BK, riboflavin 5'-phosphate ester, copper chlorophyllin Fees are included.

  Natural pigments include carrotoid pigments such as Anato pigment, gardenia yellow, Dunariella carotene, carrot carotene, palm oil carotene, tomato pigment and paprika pigment; red cabbage pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice Pigments, grape skin pigments, purple potato pigments, purple corn pigments, elderberry pigments, and boysenberry pigments; anthocyanin pigments; cacao pigments, kouliang pigments, rosewood pigments, onion pigments, tamarind pigments, oyster pigments, carob pigments, licorice pigments Flavonoid pigments such as red pigment, safflower red pigment and safflower yellow pigment; quinone pigments such as akane pigment, cochineal pigment, sicon pigment and lac pigment; porphyrin pigments such as chlorophyllin, chlorophyll and spirulina pigment; The Ton-based dyes; Monascus dyes azaphilone based dyes; red beet dye such as betacyanin-based dyes of the other, riboflavin, red yeast yellow pigment, caramel, gardenia blue dye, include gardenia red dye.

  The discoloration inhibitor of the present invention can be widely applied to various dyes, preferably those listed above, particularly those containing natural dyes, and is useful for suppressing or preventing fading of these dyes. is there.

  Among natural pigments, carotenoid pigments, anthocyanin pigments, and various pigments belonging to flavonoid pigments can be preferably exemplified. Carotenic pigments such as Dunaliella carotene, carrot carotene and palm oil carotene belonging to carotenoid pigments, gardenia yellow pigment, and paprika pigment; red cabbage pigment, purple potato pigment, purple corn pigment, elderberry pigment belonging to anthocyanin pigment , Grape juice pigment, and grape skin pigment; and safflower yellow pigments belonging to flavonoid pigments.

  In particular, as shown in the experimental examples, the fading inhibitor of the present invention is excellent in an effect (light resistance) of suppressing a fading phenomenon caused by light irradiation of a carotenoid pigment, an anthocyanin pigment, or a flavonoid pigment.

  The specific product (colored product) to which the discoloration inhibitor of the present invention is applied is not particularly limited as long as it contains the above-mentioned pigments. For example, pigment formulations, foods and drinks (foods), cosmetics, pharmaceuticals, pharmaceuticals Examples include quasi-drugs and feed. Preferred are pigment preparations and foods and drinks (foods). The usage of the invention fading inhibitor for these products (colored products) will be described in detail in (II) below.

(II) Colored Product Containing Discoloration Inhibitor The present invention provides a colored product using the above-mentioned Rafu hemp, preferably an extract of Rafu hemp leaf, as a discoloration inhibitor. The colored product can obtain the effect that the fading phenomenon of the pigment contained therein, in particular, the fading phenomenon caused by exposure to light, is significantly suppressed by containing the rabu hemp extract.

  The term “colored” here means not only the meaning of coloring by artificially adding pigments to products, but also derived from pigments originally contained in product materials such as food and drink such as fruit juice and vegetable juice. It is used for the purpose of broadly including even colored ones. In addition, the “colored product” mentioned here includes various products colored with pigments, particularly the above-mentioned natural pigments, specifically pigment preparations, colored foods and beverages containing pigments, colored cosmetics and pigments containing pigments. Colored pharmaceuticals, colored quasi drugs containing pigments, and colored feeds containing pigments are included.

  Examples of the dye preparation targeted by the present invention include those containing one or more of the above-mentioned synthetic dyes or natural dyes. Preferably, it is a pigment preparation containing one or more natural pigments listed above. Preferably, it is a pigment preparation containing at least one natural pigment selected from the group consisting of various pigments belonging to anthocyanin pigments, carotenoid pigments, and flavonoid pigments. More preferably, carotene pigments such as Dunaliella carotene, carrot carotene and palm oil carotene belonging to the carotenoid pigment, gardenia yellow pigment, and paprika pigment; red cabbage pigment, purple potato pigment, purple corn pigment, elderberry belonging to the anthocyanin pigment A pigment preparation comprising at least one natural pigment selected from the group consisting of pigments, grape juice pigments, and grape skin pigments; and safflower yellow pigments belonging to flavonoid pigments.

The ratio of the color fading inhibitor blended in the dye preparation is not particularly limited as long as the effect of the present invention is exhibited. However, the absorbance at the maximum absorption wavelength of the dye intended for fading suppression is 0.05 to 1 (color (E ^10% _{1 cm} ) = 0.005 to 0.1), the rabuhe extract (dried product) is at least 1 ppm (0.0001% by weight) in the pigment preparation, preferably A ratio that is contained at a rate of about 1 to 1000 ppm (0.0001 to 0.1% by weight), more preferably about 1 to 500 ppm (0.0001 to 0.05% by weight). Preferably, the rabu hemp extract (dried product) is at least 10 ppm (0.001 wt%), preferably about 10 to 500 ppm (0.001 to 0.05 wt%) in the pigment preparation when adjusted to the above color value The ratio which is contained by the ratio of can be mentioned.

The color value means the dye concentration in the colored product (colorant solution). Usually, the absorbance at the maximum absorption wavelength in the visible region of the colored product (colorant solution) is measured, and a 10 w / v% solution is obtained. It is expressed by a numerical value (E ^10% _{1 cm 2} ) converted to the absorbance. Specifically, the color value (E ^10% _{1 cm} ) is adjusted by first adjusting the concentration of the coloring matter (colorant solution) to be measured so that the absorbance falls within the range of 0.3 to 0.7. The absorbance is measured at the maximum absorption wavelength using a cell having a layer length of 1 cm, and the obtained absorbance is obtained by converting it to the absorbance when the concentration of the colored substance (colorant solution) is 10 w / v%. (Refer to “17. Color Value Measurement Method”).

  The pigment preparation of the present invention only needs to contain at least a pigment and the above-mentioned Rafu hemp extract or the fading inhibitor of the present invention, and if necessary, an antioxidant, a chelating agent, a fragrance or a spice extract It may contain things. As the antioxidant, those described above can be exemplified similarly.

  The dye preparation of the present invention can be produced according to conventional methods of various dye preparations, except that the rabu hemp extract or the discoloration inhibitor of the present invention is blended in any step of the production. There is no particular limitation on the blending method and order of the rabu extract or the fading inhibitor of the present invention, but in view of the fact that the dye is affected by heat and light, the initial stage of the preparation of the dye preparation is preferable. It is desirable to blend with various materials before the heat treatment step or before exposure to light.

  The food and drink targeted by the present invention is not particularly limited as long as it is colored, and preferably has a color based on the above-mentioned natural pigments. For example, milk drink, lactic acid bacteria drink, fruit juice soft drink, soft drink, Beverages such as carbonated beverages, fruit juice beverages, vegetable beverages, vegetable and fruit beverages, alcoholic beverages, powdered beverages, coffee beverages, tea beverages; puddings such as custard pudding, milk pudding, souffle pudding, pudding with fruit juice, jelly, bavaroa And desserts such as yogurt; ice cream, ice milk, lacto ice, milk ice cream, ice cream and soft ice cream with fruit juice, soft confectionery such as ice candy, sherbet, ice confectionery; gums such as chewing gum and bubble gum (plate gum, Sugar-coated grain gum); coated chocolate such as marble chocolate In addition, chocolates such as strawberry chocolate, blueberry chocolate, and melon chocolate with added flavor; hard candy (including bonbon, butterball, marble, etc.), soft candy (caramel, nougat, gummy candy, marshmallow, etc.) ), Caramels such as drops, toffee; baked confectionery such as hard biscuits, cookies, rice crackers, rice crackers (and confectionery); soups such as consomme soup and potage soup; lightly pickled, soy sauce, salted, miso Pickles, pickles, pickles, pickles, pickles, pickles such as pickles, pickles, moromi pickles, pickles such as pickles, fukujin pickles, shiba pickles, ginger pickles, pickled plum pickles; sauces such as separate dressing, non-oil dressing, ketchup, sauce, sauce ; Strawberry jam Blueberry jam, marmalade, apple jam, apricot jam, prazabu and other jams; fruit wine such as red wine; processed fruits such as syrup pickled cherries, apricots, apples, strawberries and peaches; livestock processing such as ham, sausage and grilled pork Products; fish ham, fish sausage, fish surimi, salmon, bamboo rings, hampen, fried satsuma, date roll, whale bacon, etc .; dairy and fat products such as butter, margarine, cheese, whipped cream; udon, cold wheat, Some noodles such as somen, buckwheat, Chinese noodles, spaghetti, macaroni, rice noodles, harusame and wonton; various other prepared foods and various processed foods such as rice cakes and rice fields. Beverages and confectionery are preferred.

  The food and drink of the present invention can be produced in accordance with conventional production methods for various foods and drinks except that the rafu extract or the color fading inhibitor of the present invention is blended in any step of the production. There are no particular restrictions on the blending method and order of the rabu hemp extract or fading inhibitor, but in view of the fact that the pigment is affected by the effects of heat and light, these rafu hemp extracts or fading inhibitors should be used. It is preferable to add it at the beginning of the production process, preferably before the heat treatment process or exposure to light.

  For example, in the case of frozen desserts, first add the rafu extract or the fading inhibitor of the present invention, acids, emulsifiers and stabilizers to milk, cream, condensed milk, powdered milk, sugars, fruits or straws as main ingredients, Next, a method for preparing a frozen confectionery mix solution by adding a fragrance, adding a dye to this mix solution, sterilizing, freezing after cooling, filling into a container, and cooling or freezing to prepare a final product can be mentioned. .

  In the case of gums, sugar, glucose, rabu extract or fading inhibitor, citric acid, etc. are added to a heated and softened gum base, and then fragrances and pigments are added and kneaded. A method of preparing a final product by setting the thickness to an appropriate value with a rolling roller, cooling to room temperature, and then cutting.

  In the case of desserts, the main ingredients such as sugar, starch syrup, rabu extract or fading inhibitor, citric acid and coagulant (pectin, agar, gelatin, carrageenan, etc.) are mixed in an appropriate ratio. Examples of the method include adding a fragrance and a pigment to the mixture, dissolving by heating, filling into a container, and cooling to prepare a final product jelly. In the case of candies, for example, water is added to the main raw materials such as sugar and syrup, heated and dissolved, and then allowed to cool. Then, an extract of rabu hemp or a discoloration inhibitor is added, and then a fragrance and a pigment are added and molded. A method of preparing the final candy by cooling to room temperature can be mentioned.

  In the case of beverages, add rabu extract or the fading inhibitor or stabilizer of the present invention to saccharides, fruit juices or acids as the main ingredients, and then add and mix flavors and pigments if necessary. Then, a method of filling the container after sterilization and cooling can be mentioned.

  In the case of pickles, add to the main ingredients such as vegetables, seaweed, mushrooms or fruits to be pickled, various seasonings such as salt and sugar, preservatives, and auxiliary ingredients such as rabu extract or fading inhibitor. A method of preparing a pickled product, adding a fragrance and a coloring matter to the pickled product as needed, filling the container, filling the container, sterilizing and cooling to prepare a final product. In the case of sauces and dressings, vegetable oil, soy sauce, fruit juice, saccharides, fruit juice, brewed vinegar or salt etc. are used as the main ingredients, and Rafu hemp extract or fading inhibitor and stabilizer or emulsifier are added to this. A method of preparing a final product by adding a fragrance and, if necessary, a dye to a dressing solution and then filling the container after sterilization and cooling can be mentioned.

  Cosmetics targeted by the present invention include pigments, especially skin cosmetics (lotions, emulsions, creams, etc.) containing the above-mentioned natural pigments, lipsticks, sunscreen cosmetics, makeup cosmetics, etc .; Various kinds of tablets, capsules, drinks, troches, mouthwashes, etc. containing natural pigments; quasi-drugs such as toothpastes, mouth fresheners, oral malodor prevention agents containing natural pigments as described above; Examples of feeds include, but are not limited to, various pet foods such as cat foods and dog foods containing natural pigments described above, and food for ornamental fish or cultured fish.

  Various products such as cosmetics, pharmaceuticals, quasi drugs, and feeds, except for blending an extract of Rafu hemp having an anti-fading activity or an anti-fading agent of the present invention in any step of their production, It can be produced according to conventional methods for various products. The blending time of Rafu hemp extract or fading inhibitor to cosmetics, pharmaceuticals, quasi drugs or feeds is not particularly limited, but considering that the pigment is affected by heat and light, the initial stage of the manufacturing process, It is preferable to blend with various materials before the heat treatment step or before exposure to light.

The addition amount of the fading inhibitor of the present invention to various colored products such as foods and drinks, cosmetics, pharmaceuticals, quasi drugs, and feeds is not particularly limited as long as it can prevent the fading phenomenon of the pigments contained therein. It can be appropriately selected and determined in consideration of the type and content of the pigment contained in the colored product, the type and use of the object and the components contained therein. For example, when the colored product is adjusted so that the absorbance at the maximum absorption wavelength of the dye to be subject to fading suppression is 0.05 to 1 (color value (E ^10% _{1 cm 2} ) = 0.005 to 0.1). The discoloration inhibitor (rabana extract) can be blended in the colored product so as to be contained in a range of, for example, 1 to 1000 ppm, preferably 1 to 500 ppm. More preferably, it is desirable to blend the fading inhibitor so that the blending ratio with respect to the colored product having the color value (E ^10% _{1 cm 2} ) is at least 10 ppm, for example, 10 to 500 ppm.

  In addition, as shown in the Example mentioned later, the discoloration suppression effect improves depending on the addition compounding quantity of the discoloration inhibitor (Rafu hemp extract). Therefore, the upper limit of the blending ratio of the color fading inhibitor with respect to the above-described colored product is set as a temporary standard from other viewpoints (for example, physical properties of the object such as taste and viscosity) other than the fading inhibiting effect. Speaking of the effects of the invention, the upper limit of the blending ratio of the fading inhibitor to the object (colored product, for example, a pigment preparation, food and drink) is not limited to the above description.

(III) Method for inhibiting fading The present invention also provides a method for inhibiting fading of various types of compositions containing a pigment or a pigment.

  The dyes targeted by the present invention are the above-described synthetic dyes and natural dyes. Preferred are the various natural pigments described above, more preferably anthocyanin pigments, carotenoid pigments, and various pigments belonging to flavonoid pigments, more preferably Dunaliera carotene, carrot carotene and palm oil belonging to carotenoid pigments. Carotene pigments such as carotene, gardenia yellow, and paprika pigments; red cabbage pigment, purple potato pigment, purple corn pigment, elderberry pigment, grape juice pigment, and grape skin pigment belonging to anthocyanin pigments; and flavonoid pigments It is safflower yellow. In particular, as shown in the experimental examples, the fading suppression method of the present invention is excellent in the effect (light resistance) of suppressing the fading phenomenon caused by light irradiation of anthocyanin dyes, carotenoid dyes, and flavonoid dyes.

  In addition, the various compositions (pigment-containing compositions) containing the dyes here mean broadly the compositions containing the above-mentioned dyes, preferably natural dyes. Various colored products such as foods and drinks, cosmetics, pharmaceuticals, quasi drugs, and feeds can be mentioned.

  The present invention can be carried out by allowing these pigments or the pigment-containing composition to coexist with the aforementioned rabu hemp extract or the discoloration inhibitor of the present invention. Here, the coexistence mode is not particularly limited as long as a state in which both are in contact with each other is formed. For example, such a coexistence state can be formed by blending a dye or a composition containing the same with an extract of rabu hemp having a fading inhibiting action or the above fading inhibiting agent of the present invention. For example, when the composition containing a pigment is a pigment preparation or a food or drink, the above-mentioned composition is blended as one of the material components at the time of producing the pigment preparation or the food or drink with the extract of Rafu hemp or the fading inhibitor of the present invention. A coexistence state can be formed. The same applies to other colored products such as cosmetics, pharmaceuticals, quasi drugs, and feeds.

The use ratio of the rabu hemp extract or the fading inhibitor of the present invention to the pigment or the pigment-containing composition is not particularly limited as long as the effect of the present invention is exhibited, and depends on the type of the pigment targeted. It can be adjusted as appropriate. The ratio of the rabu extract or the fading inhibitor of the present invention to the pigment-containing composition is not particularly limited, but the pigment-containing composition has an absorbance at the maximum absorption wavelength of the pigment subject to fading inhibition of 0.05. To 1 (color value (E ^10% _{1 cm} ) = 0.005 to 0.1), the rabu extract (dry solid) is at least 1 ppm, preferably 1 to 1 1000 ppm, more preferably a proportion such that it is contained in a proportion of 1 to 500 ppm, more preferably a blend in which the rabu extract is contained in a proportion of at least 10 ppm, preferably 10 to 500 ppm. A percentage can be mentioned.

  According to the discoloration suppressing method of the present invention, discoloration of the dye or the dye-containing composition can be significantly suppressed. The method for inhibiting fading of the present invention is particularly effective in suppressing fading caused by light irradiation of an anthocyanin pigment, carotenoid pigment, flavonoid pigment, or a composition containing these pigments. Photobleaching resistance (light resistance) can be imparted to the composition.

  Here, the photobleaching resistance refers to a property that does not easily fade even under the influence of sunlight or artificial light (such as a fluorescent lamp). Specifically, a dye or a dye-containing composition that does not contain a fading inhibitor when the dye or the dye-containing composition is subjected to light (sunlight, fluorescent lamp, etc.) that can be received in a normal storage state. Compared to the above, it refers to the property that fading is significantly suppressed. For example, examples of the conditions include a condition in which the dye or the dye-containing composition is exposed to sunlight for 5 minutes to several hours, or is exposed to fluorescent lamp irradiation for 1 day to 6 months.

  ADVANTAGE OF THE INVENTION According to this invention, the fading inhibitor and the fading suppression method which can suppress significantly the fading of a natural pigment, especially the fading produced by light irradiation can be provided. For this reason, by applying the fading inhibiting agent and the fading inhibiting method of the present invention to the coloring method, the fading phenomenon that gradually proceeds in each stage of production, distribution, and storage period can be significantly suppressed and stable for a long time. The quality of the colored product can be maintained.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples.

Example 1
Rafu Hemp: Oleander family (scientific name: Apocynum venetum L.) leaf dry matter (dry weight 500 g), pulverized, soaked in 30-40% by volume ethanol aqueous solution, extracted at about 70 ° C. for 5-10 hours did. The extract was filtered, and the obtained filtrate was concentrated, diluted with water, and passed through a synthetic adsorption resin (Separbeads SP207: manufactured by Mitsubishi Chemical Corporation, 1 L) for adsorption. Thereafter, the resin was washed with water and passed through 3 L of a 40% by volume aqueous ethanol solution, and the eluate obtained by desorption was concentrated. This concentrate was dissolved in a 30% by volume alcohol aqueous solution of 5 times the weight of the raw material used in the extraction (dried rabu leaf) to prepare an ethanol aqueous solution preparation. Hereinafter, an experiment was conducted using this as a rafu extract.

Reference example 1
The Rafu hemp extract (30% by volume ethanol aqueous solution) prepared in Example 1 was subjected to HPLC under the following conditions, followed by chlorogenic acid, isoquercitrin (quercetin glycoside: sugar glucose), hyperoside (quercetin glycoside: The content of sugar (galactose) and catechin was measured.

<HPLC conditions>
Column: Inertsil ODS-3 (5 μm, 4.6 mm I.D. × 150 mm; manufactured by GL Sciences Inc.)
Column temperature: 30 ° C
Developing solvent: Acetonitrile / 0.1% phosphoric acid aqueous solution (2: 8)
Flow speed: 0.8ml / min
Detection wavelength: 330 nm.

  The results are shown in Table 1.

最終溶液中の濃度が上記濃度となるように、別途市販のクロロゲン酸、イソクエルシトリン、ハイペロシドおよびカテキンを６０容量％エタノール水溶液に添加し、溶解して、これら各成分の混合溶液を調製した（溶液Ａ）。

Separately, commercially available chlorogenic acid, isoquercitrin, hyperoside and catechin were added to a 60% by volume ethanol aqueous solution and dissolved to prepare a mixed solution of these components so that the concentration in the final solution was the above concentration ( Solution A).

Experimental Example 1 Anti-fading effect of Rafu hemp extract Using the Rafu hemp extract prepared in Example 1, the anti-fading effect of Rafu hemp extract was examined. Specifically, the Rafu hemp extract of Example 1 was citrated with an aqueous solution containing pigment acid sugar solution (13% by weight fructose glucose solution sugar and 0.2% by weight citric acid so that the final concentration was 0.1% by weight. The acid sugar solution adjusted to pH 3 with trisodium acid was added to each of the dyes prepared in the proportions described in Tables 1 to 10 below to prepare a rabu extract extract-containing dye acid sugar solution. Then, ultraviolet irradiation was performed for 3 to 4 hours using an ultraviolet long life fade meter (FAL-3 type manufactured by Suga Test Instruments Co., Ltd.). Before and after the light irradiation, the absorbance of each dye at the maximum wavelength was measured, and the residual ratio of the dye was determined from the difference, and the fading suppression effect of the rafu extract was evaluated from the residual ratio. In addition, as a pigment | dye used as the evaluation object of a fading suppression effect, a red cabbage pigment | dye [Sun Red RCFU: San-Ei Gen FFI Co., Ltd.], a purple potato pigment [Sun Red YMF: San-Ei Gen F.F. Co., Ltd.], purple corn dye [Sun Red No. 5F: Saneigen FFI Co., Ltd.], Elderberry dye [Sun Red ELF: Saneigen FFI Co., Ltd.], grape Fruit juice pigment (Sun Red G: manufactured by Saneigen FFI Co., Ltd.), grape skin pigment (Sun Red No.2F: manufactured by Saneigen FFI Co., Ltd.), safflower yellow primrose (Sun Yellow No. 2SFU: Saneigen FFI Co., Ltd.], gardenia yellow (Sanero No.3: Saneigen FFI Co., Ltd.), paprika dye [paprika base NB: Saneigen FF, Inc.] Ai Co.], carotene pigment [Carotene base No. 33044: Sanei Using the FFI Co., Ltd.].

  As a control test, the residual ratio of the pigment was determined in the same manner with respect to the chromic acid sugar solution itself (without addition) of the rabu hemp extract. As a comparative test, instead of Rafu hemp extract, (1) Sanmelin AO-1007 (manufactured by San-Ei Gen FFI Co., Ltd.), which is an enzyme-treated isoquercitrin preparation, or (2) Reference Example 1 The residual ratio of the dye was determined in the same manner with respect to the solutions in which the prepared solution A (mixed liquid of chlorogenic acid, isoquercitrin, hyperoside, and catechin) was mixed in the chromic acid sugar liquid. In addition, (1) Enzyme-treated isoquercitrin preparation (Sammelin AO-1007) used in the above comparative test has been used for foods and the like as one of the purposes for the purpose of inhibiting fading based on its excellent fading inhibiting effect. (New Food Industry Vol.30, No.12 (1988) p.42; Nisshinken “The 5th Public Lecture Collection”, page 77; Vivaridge Japan No.204 (December 1998) No.) p.43). The enzyme-treated isoquercitrin preparation (Sammelin AO-1007) was measured using the absorbance at 350 nm, which is the absorbance of flavonoids, as an index so as to match the flavonoid content in the rafu extract (0.1% by weight). Prepared to 0.005 wt%. However, enzyme-treated isoquercitrin preparation (Sammelin AO-1007) is usually used at a concentration of 0.01 to 0.1% by weight. Therefore, for reference, a test was also conducted on a 10-fold amount (0.05% by weight) of the above 0.005% by weight. The results are shown in Tables 2 to 11 below.

なお、パプリカ色素は乳化剤により水分散型となっている。この状態にて色素が退色した場合、乳化剤のみが残り、この乳化剤の吸収によってパプリカ色素の適正な色素残存率が算出できない。そこで、乳化剤による吸収の影響が少なくパプリカ色素の吸収が比較的大きい480nmの吸光度を測定した。さらに無添加のものは目視にて色素がほとんど退色していることより、この値を色素0として残存率を算出した。

Note that the paprika pigment is water-dispersed with an emulsifier. When the dye fades in this state, only the emulsifier remains, and an appropriate dye residual ratio of the paprika dye cannot be calculated by absorption of the emulsifier. Therefore, the absorbance at 480 nm was measured, which is less affected by the emulsifier and has a relatively large absorption of the paprika dye. Furthermore, since the dye was almost visually discolored with no addition, the residual rate was calculated with this value as the dye 0.

カロテン色素もパプリカ色素と同様に、乳化剤により水分散型となっている。この状態にて色素が退色した場合乳化剤のみが残り、この乳化剤の吸収によってカロテン色素の適正な色素残存率が算出できない。そこで、乳化剤による吸収の影響が少なくカロテン色素の吸収が比較的大きい501nmの吸光度を測定した。さらに無添加のものは目視にて色素がほとんど退色していることより、この値を色素0として残存率を算出した。

Similarly to the paprika pigment, the carotene pigment is also water-dispersed with an emulsifier. When the dye fades in this state, only the emulsifier remains, and an appropriate dye residual ratio of the carotene dye cannot be calculated by absorption of the emulsifier. Therefore, the absorbance at 501 nm was measured, which is less affected by the emulsifier and has a relatively large absorption of the carotene pigment. Furthermore, since the dye was almost visually faded with no addition, the residual ratio was calculated with this value as the dye 0.

  As can be seen from the above results, anthocyanin pigments (red cabbage pigment, purple potato pigment, purple corn pigment, elderberry pigment, grape juice pigment, grape skin pigment), flavonoid pigment (safflower) It was confirmed that pigment fading due to light of yellow pigments) and carotenoid pigments (paprika pigment, carotene pigment, gardenia yellow pigment) was significantly suppressed. The effect was significantly higher than that of a known anti-fading agent (enzyme-treated isoquercitrin preparation: 0.005%) adjusted to contain the same amount of flavonoids. In addition, it was confirmed that the same or higher effect was exhibited even when compared with the anti-fading effect of the amount of anti-fading agent actually used (enzyme-treated isoquercitrin preparation: 0.05%). Furthermore, as can be seen from the above results, the fading suppression effect of the Rafu hemp extract was significantly higher than the main component mixture (solution A) contained in the Rafu hemp extract. This indicates that the excellent fading-inhibiting effect of the rabu extract is due to trace components other than chlorogenic acid, isoquercitrin, hyperoside and catechin contained therein, or these trace components are combined with the above flavonoid components, etc. This suggests the possibility of being brought about by a synergistic effect of inclusion. In any case, the above results revealed that the Rafu hemp extract itself has an excellent fading inhibiting effect.

Example 2
A dry product of Rafu hemp leaf (dry weight 1 kg) was pulverized, immersed in 7 L of 35% by volume ethanol aqueous solution, and extracted by heating (70 to 80 ° C.) for 6 hours. The extract was filtered, and the obtained filtrate was concentrated, diluted with water, passed through a synthetic adsorption resin (Separbeads SP207: manufactured by Mitsubishi Chemical Corporation, 2 L) and adsorbed. Thereafter, the resin was washed with water, passed through 6 L of 40% by volume ethanol aqueous solution, and the eluate obtained by desorption was concentrated. 30 g ethanol (30 wt%) and 20 g glycerin (20 wt%) were added to this concentrate, and the mixture was adjusted to 100 g with ion-exchanged water and dissolved by stirring. This was designated as fading inhibitor 1.

Example 3
The dried product of Rafu hemp leaf (dry weight 500 g) was pulverized, immersed in 3.5 L of 35% by volume ethanol aqueous solution, and extracted by heating (70 to 80 ° C.) for 6 hours. The extract was filtered, and the obtained filtrate was concentrated, diluted with water, and passed through a synthetic adsorption resin (Separbeads SP207: manufactured by Mitsubishi Chemical Corporation, 1 L) for adsorption. Thereafter, the resin was washed with water and passed through 3 L of a 40% by volume ethanol aqueous solution, and the eluate obtained by desorption was concentrated. 150 g ethanol (30 wt%) and 100 g glycerin (20 wt%) were added to this concentrate, and the mixture was adjusted to 500 g with ion-exchanged water and dissolved by stirring. This was designated as fading inhibitor 2.

Example 4 Red Cabbage Dye Formulation 90 parts by weight of red cabbage dye having a color value of 60 (manufactured by San-Ei Gen FFI Co., Ltd., Sun Red RCFU) and 10 parts by weight of fading inhibitor 1 (Example 2) A red cabbage pigment preparation which was mixed at a ratio, dissolved by stirring and hardly discolored was prepared.

Example 5 Purple corn pigment preparation 90 parts by weight of purple corn pigment having a color value of 60 (manufactured by Saneigen FFI Co., Ltd., Sun Red No. 5F) and 10 parts of fading inhibitor 1 (Example 2) The purple corn pigment preparation which was difficult to discolor was prepared by mixing and stirring and dissolving.

Example 6 β-carotene pigment preparation 95 parts by weight of β-carotene pigment preparation (manufactured by Saneigen FFI Co., Ltd., carotene base NO.33044), 5 parts by weight of fading inhibitor 1 (Example 2) The β-carotene pigment preparation which was difficult to fade was prepared by mixing with stirring and dissolving with stirring.

Example 7 Paprika dye preparation Paprika dye preparation (manufactured by Saneigen FFI Co., Ltd., paprika base NB) was mixed with 97 parts by weight, and fading inhibitor 1 (Example 2) was mixed at a ratio of 3 parts by weight. A paprika pigment preparation which was dissolved by stirring and hardly discolored was prepared.

Example 8 Safflower Yellow Dye Formulation 95 parts of safflower yellow Dye (manufactured by Saneigen FFI Co., Ltd., Sun Yellow NO.2SFU) and 5 parts by weight of fading inhibitor 1 (Example 2) A safflower yellow pigment preparation which was mixed at a ratio, dissolved by stirring and hardly discolored was prepared.

Example 9 Red cabbage pigmented beverage (ultraviolet irradiation)
Fructose glucose liquid sugar 13.00 (%)
Citric acid 0.09
Trisodium citrate 0.01
Red cabbage dye (color value 60) 0.05
Fading inhibitor 2 0.05
Water balance
Total amount 100.00%.

  A solution prepared by mixing all the above components into a 200 ml colorless transparent glass bottle was placed, sterilized at 85 ° C. for 15 minutes, and then cooled to prepare a red cabbage pigmented beverage (Example 9). Using this as an object to be tested, ultraviolet irradiation was performed for 5 hours using an ultraviolet long life fade meter (FAL-3 type, manufactured by Suga Test Instruments Co., Ltd.). On the other hand, for comparison, a solution prepared by mixing all components other than the fading inhibitor 2 among the above prescription components was sterilized at 85 ° C. for 15 minutes in the same manner as described above, and then cooled and red cabbage pigmented beverage (comparison) Example 1) was prepared and irradiated with UV light under the same conditions.

  As a result, the red cabbage pigment-colored beverage (Comparative Example 1) that did not contain the fading inhibitor 2 was markedly fading. On the other hand, the red cabbage pigment-colored beverage of the present invention to which the fading inhibitor 2 is added (Example 9), although slight fading is observed, remains a color tone similar to that of the red cabbage pigment-colored beverage before irradiation with ultraviolet rays. It was.

Example 10 Safflower yellow-colored lemon drink (fluorescent light irradiation)
Fructose glucose liquid sugar 10.00 (%)
5 times concentrated lemon transparent juice 1.00
Lemon flavor 0.15
Citric acid 0.09
Trisodium citrate 0.01
Safflower yellow (color value 120) 0.03
Fading inhibitor 2 0.03
Water balance
Total amount 100.00%.

  The solution prepared by mixing all the above components was sterilized at 93 ° C. and hot-packed in a 200 ml colorless transparent glass bottle, and then cooled to prepare a safflower yellow-colored lemon beverage (Example 10). Using this as an object to be tested, an artificial meteorological instrument (LH-300-RDSCT type manufactured by Nippon Medical Chemical Co., Ltd.) was used and irradiated with a white fluorescent lamp for 85 hours under conditions of 10 ° C and 20,000 lux illuminance. Carried out. On the other hand, for comparison, a solution prepared by mixing all the components other than the fading inhibitor 2 among the above-mentioned prescription components was processed in the same manner as above to prepare a safflower yellow-colored lemon beverage (Comparative Example 2). Moreover, white fluorescent lamp irradiation was implemented on the said same conditions.

  As a result, the safflower yellowish-colored lemon beverage (Comparative Example 2) that did not contain the fading inhibitor 2 was markedly fading. On the other hand, the safflower yellow-colored lemon beverage (Example 10) of the present invention to which the fading inhibitor 2 was added had a slight color fading, but remained a color tone close to that of a pigment-colored beverage that had not been irradiated with ultraviolet rays.

Example 11 Colored jelly (fluorescent light irradiation)
<Raw material A>
Sugar 5.0 (%)
Fructose glucose liquid sugar 10.0
Gelling agent (thickening polysaccharide) 0.8
<Raw material B>
5 times concentrated citrus mixed turbid juice 2.0%
Orange fragrance 0.2
Carotene pigment 0.3
Fading inhibitor 2 0.05.

  All ingredients of <Raw material A> are dispersed in water, heated to 80 ° C., stirred and dissolved for 10 minutes, adjusted to pH 4 with citric acid, then added with <Raw material B> and filled into a translucent polyethylene container did. This was heat sterilized at 85 ° C. for 20 minutes and then cooled to prepare a colored jelly (Example 11). Using this as a test object, irradiation with a white fluorescent lamp was performed for 80 hours at 10 ° C. under an illuminance condition of 20,000 lux. On the other hand, for comparison, a solution prepared by mixing all components other than the color fading inhibitor 2 among the above <Raw material B> component is added to the above <Raw material A> instead of the above <Raw material B>. A colored jelly (Comparative Example 3) was prepared in the same manner as described above, and was irradiated with a white fluorescent lamp under the same conditions. As a result, when the jelly irradiated with a fluorescent lamp was visually observed, the colored jelly (Comparative Example 3) in which the fading inhibitor 2 was not blended was observed to be markedly fading. On the other hand, the colored jelly of the present invention to which the fading inhibitor 2 was added (Example 11) had a color tone almost equivalent to that of the colored jelly not irradiated with ultraviolet rays, although slight fading was observed.

  The fading inhibitor of the present invention can significantly suppress fading phenomena of natural pigments, particularly carotenoid pigments, anthocyanin pigments and flavonoid pigments, particularly fading phenomena caused by light irradiation. In recent years, beverages and the like are often packaged and sold in transparent containers such as PET bottles. The present invention provides a light-resistant product to such a colored product and suppresses fading of the product (colored product) due to the influence of the fluorescent lamp on the display shelf, thereby providing a stable and high-quality product for a long period of time. be able to.

Claims (9)

A pigment fading inhibitor containing Rafu hemp extract as an active ingredient. 2. The dye fading inhibitor according to claim 1, wherein the target dye for inhibiting fading is a natural dye. The dye fading inhibitor according to claim 1 or 2, wherein the target dye for inhibiting fading is an anthocyanin dye, flavonoid dye or carotenoid dye. The dye fading inhibitor according to any one of claims 1 to 3, which is a fading inhibitor against light irradiation. A pigment preparation containing the fading inhibitor according to any one of claims 1 to 4. The pigment preparation according to claim 5, which is a natural pigment. The pigment preparation according to claim 5 or 6, wherein the pigment formulation is an anthocyanin pigment, a flavonoid pigment, or a carotenoid pigment. A colored food or drink containing the fading inhibiting agent according to claim 1, wherein fading is suppressed. A method for inhibiting discoloration of a dye or a composition containing a dye, wherein the dye or a composition containing the dye is allowed to coexist with a rabu hemp extract.